Any Fruit Crisp

Put enough fruit into a deep dish pie plate to fill it to half, or 3/4 of the pan

Preheat oven to 400°F.

Remove the fruit from the pie plate and place it in a large bowl.

Add the flour and sugar and combine.

Put the fruit mixture back in the pie plate or square pan, or use individual ramekins.

MAKE THE TOPPING: Add the flour, sugar and salt to a bowl.

Cut the butter into chunks and cut the butter into the flour mixture, using a pastry cutter until peas sized crumbs appear. You can also make the topping in the food processor, just add dry ingredients, then add butter in pieces and pulse until butter is in pea sized crumbs.

Add the topping to the fruit and bake it for about 40 minutes, until golden brown and delicious.

Serve warm with ice cream.

** STRAWBERRY RHUBARB: To make a strawberry rhubarb crisp, use half strawberries and half rhubarb. Set the strawberries aside. Place the rhubarb in a saucepan and add sugar, about 2 cups of rhubarb to 1 cup sugar. Also add the zest of one orange (optional). Cook the rhubarb with the sugar and zest for a few minutes until soft. Add sugar if not sweet enough. Toss the strawberries in 1/2 cup sugar, then add to he rhubarb mixxture, tir then add to your pie plate, square dish, or individual ramekins. Then continue with the recipe as instructed above.

** APPLE: Slice apples, peeled or unpeeled, about 1/4-inch thick. Add flour and sugar and toss. Add a little cinnamon too if you wish. Add fruit mixture to pie plate, or square dish. Then add topping as instructed above. The main difference with apple is the fruit needs to cook more than say, berries. So cook it at 350°F for about an hour. Until the top browns nicely.

This crisp recipe makes enough topping to generously top a deep dish pie plate, or an 8-inch square pan size of fruit, or about 4 individual crisps.

This is really just a guide, an idea. You can add spice to the crumb topping or instance, or citrus zest to the fruit. Brown sugar, or white sugar etc. You get the idea.